Natalie Feltz
Food Service Management Program Coordinator
107 Culinary Academy at Middletown Commons
681-753-5083
nfeltz@pierpont.edu
Accrediting Agency
American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC )
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org
Program Purpose
The Food Service Management degree program offers four concentrations: Culinary Arts, Hospitality and Tourism, Nutrition and Dietetics Technology, and Pastry and Baking Arts.
The Associate of Applied Science in Food Service Management at Pierpont offers a dynamic and comprehensive path for students passionate about food, baking, or nutrition. Featuring three concentration tracks - Culinary Arts, Pastry and Baking Arts, and Nurtrition and Dietetics Technology - this degree prepares students for leadership roles across the food service, hospitality, and healthcare industries. Whether you are entering directly from high school, the ProStart program, or shifting careers, the program combines hands-on training in state-of-the-art labs with industry-recognized certifications to give graduates a competitive edge in the job market.
What sets this degree apart from its strong emphasis on both practical skills and professional advancement. The program also integrates coursework in management, costing, supervision, and entrepreneurship - ensuring students are not just ready for a job, but equipped to build lasting careers or even launch their own businesses. With opportunities in restaurants, healthcare facilities, catering, schools, and more, Pierpont’s A.A.S. in Food Service Management is a stepping stone to a future where passion meets profession.
The Food Service Management major and its options were designed to fill a need in the industry. Employment in food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Department of Labor.
Bakers: Occupational Outlook Handbook: U.S. Bureau of Labor Statistics (bls.gov)
Employment of bakers is projected to grow 10 percent from 2020 to 2030, about as fast as the average for all occupations.
About 28,300 openings for bakers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.
Student Learning Outcomes
Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:
- Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
- Apply nutritional standards as expected in Food Service Management Fields
- Apply knowledge of basic food principles, including food purchasing, planning, and preparation
- Manage human and physical resources in ways that comply with food service industry standards
Opportunities
Hands-On Training
A graduate of the Pastry and Baking arts concentration leave with a national certification from the American Culinary Federation (ACF) as a Certified Pastry Culinarian (CPC). This credential sets you apart in the job market, verifying your skills to employers and elevating your starting wage potential. You graduate not only with a degree but also with a recognized professional identity.
Career Opportunities by Track - Pastry and Baking Arts
Graduates of the Food Service Management program are well-prepared for a wide range of culinary and leadership roles within the industry. Career paths include:
- Certified Pastry Culinarian
- Pastry Chef
- Bakery or Cafe Manager
- Cake Decorator
- Artisan Bread or Viennoiserie Specialist
Graduates of this nationally recognized Pastry and Baking Arts concentration – accredited as an Exemplary Program by the American Culinary Federation Accrediting Commission – are equipped with an exceptional foundation to launch successful careers in the food service industry. With specialized training in pastry techniques, graduates are prepared for roles such as pastry cook, pastry chef’s assistant, and pantry cook, with employment opportunities in restaurants, country clubs, resorts, hotels, retirement communities, cruise ships, supermarkets, and catering operations. Many alumni have also found success in cottage baking enterprises, entrepreneurial ventures, and corporate or institutional dining operations, reflecting the versatility of this career path. Beyond the kitchen, graduates have become ProStart teachers and culinary educators in both secondary and post-secondary classrooms, shaping the next generation of food service professionals.
Program Data
Graduation Rate
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